Will GREEN Mung Beans TOFU? | Mary's Test Kitchen

[@jenniferfahnestock450]

This never gets old!

[@marystestkitchen]

Haha I'm getting pretty tired of failing with mung beans though 😅

[@kimberlydrennon4982]

+

[@C.L.Hinton]

​@@marystestkitchenIf it _can_ be done, you will be the one to do it! 🫵🏽🥇

[@hannahjimmink8113]

Flax tofu! I'm so curious about it. And thanks for making this as well! I had these beans sitting in my cabinet and wondered as well... gld you made it before I did!

[@marystestkitchen]

hehe this will be interesting ;-)

[@roryjineffect]

That sounds fantastically expensive to try

[@tryh10]

I’d love to see if hazelnuts can tofu!

[@marystestkitchen]

I like this idea. Even if it doesn't tofu, we'll have nutella ;-)

[@amberkokoro5723]

Please try Cowpea /black eye pea, they are easy to get from any grocery store, some of the other varieties you have tried,I would have to order online to get them, something I try to avoid, preferring to shop locally.

[@marystestkitchen]

Hope you get the votes :-)

[@Oonagh72]

This would be cool idea for new years

[@katiechamberlin4194]

Yes I really want to see this!!

[@amir.granot]

Or better yet will sesame tofu?

[@marystestkitchen]

very good question :-)

[@Justbemyselff]

Seconded! I can see much savory and sweet potential with this one!

[@DerekSarnoChef]

Thanks for doing all these 'How to make Tofus, Mary'. Such a great idea.

[@marystestkitchen]

🥰

[@TheCallieMo]

A good way to siphon would be with an auto-siphon made for home brewing. The filter in it allows you to get all the liquid without getting the lees (in this case starch)

[@Questioning_Phelddagrif]

Hyped for the walnut butter ice cream!! 🤩

[@marystestkitchen]

Me too!!

[@TugaVegetal]

🤩 looking forward to the walnut ice cream!!

[@afernandesrp]

Amylase might be a great idea just be careful because it can make it taste sweet since it will break the starch into small sugars that taste sweet to our palate. You might get a desert tofu.

[@marystestkitchen]

I was thinking simmering or rinsing might be the solution to that issue

[@afernandesrp]

@@marystestkitchen good call Mary. If you get concerned that it might not be keto due to free sugar afterwards Amazon sells those sugar measuring devices for less than U$20. You can mash one cube in water and measure the liquid in case the sugar can flair your medical condition.

[@pattheplanter]

A tamer version of "stinky tofu" with yoghurty bacteria might be the answer to that.

[@marystestkitchen]

@@afernandesrp thanks for the tip! I have just been reading about it :-)

[@orientalmoons]

Can you get urad dal and try making tofu with that? I don't know if it's easy to find in Canada, it's readily available in the international aisle in the UK or at South Asian shops here and not expensive. Maybe also Puy lentils and those little black ones sometimes called Beluga lentils which you can get in salads sometimes. I'm interested in any of the culinary nuts not tried yet either - almonds, cashews, hazelnuts (if hazelnut tofu fails, mix it with cocoa powder and make a Nutella type spread?).

[@marystestkitchen]

I have to do a bit of digging for Urad. It's not at my usual grocery stores but maybe I can take a field trip to one of my city's many Indian grocery stores :-)

[@ShmingsThings]

Since you asked for suggestions, I'd be curious to see if Lima beans work for tofu, since they're in every grocery store I go to. For a nut experiment, I love almonds and would be curious to see if they can be a butter or a tofu. They can be a little pricey though, depending on location and season. If it helps the decision paralysis at all, I think as long as you're learning new things and sharing them with us you can't really go wrong in picking what to try next.

[@marystestkitchen]

I haven't seen lima beans here! Except in cans, which I'm sure will not work...

[@hannestawarz2078]

Mary, do you have a background in science? I work in a lab and your techniques are awfully reminiscent of the experiments we perform! It’s lovely to see your approach

[@marystestkitchen]

No but that's so nice to hear! :-)

[@neen42]

I also FINALLY treated myself to that tofu press after nearly 13 years of being vegan...wow, what a game changer, especially with the inexpensive, very watery Whole Foods extra firm tofu. Everything i make is so much better with well-pressed tofu!

[@marystestkitchen]

yay!! I'm so happy for you!

[@neen42]

@@marystestkitchen why did i wait so long???

[@ahhhlindsanityyy]

I always love how thorough you are! I was wondering if soy protein isolate would tofu...either plain or maybe even flavoured, like chocolate tofu! Wait, could cacao beans tofu??? Also, a few years ago I dyed a beige linen skirt I had a beautiful lilac colour using the soaking liquid from black beans, and I was wondering if you've tried that. Kinda random and not exactly tofu related, but it was fun and easy to do.

[@thehumblespinster]

This is the best most addictive series on KZbin. I don't care what comes next as long as you keep them coming because we love them!!!❤❤❤

[@dibamoca9885]

Almonds could be the next experiment!

[@marystestkitchen]

could be if they get the votes ;-)

[@SoraiaLMotta]

Did you ever tryed to sprout any ingredient before tofu it? For what I read in the usda site it readuces a lot of nutrients comparing to the the dry seed, depending at what age the sprout is. But it may be a "solution" to reduce starches at a early stage. I reseach it because fresh full husk pumpikin seed are waaaaay cheaper them peeled and dried ones where I live. And I was looking for a mangeable way to peel them in bulk. So cleaning, drying then sprouting is my plan to keep most seed whole. Or put them in a blender then sive the husk. Thank you for your videos Mary.

[@marystestkitchen]

I haven't tried tofu-ing sprouted ingredients BUT I have had sprouted soy tofu and it's really lovely

[@max_pin]

I was just thinking "I wonder if sprouting the beans would help" right when Mary mentioned sprouting at the end. I'd love to see a Will It Tofu side quest into sprouted beans.

[@itssunnyinflorida9529]

I recently sprouted green mung beans. During the process, I removed the green casing. I believe, once the leaf is present, the majority of the starch has been absorbed by the root and leaf system. Thinking… less starch?

[@lockepersonal]

I've been having issues hitting my protein goals until I started adding tofu and bean-tofu products instead of carby sides to my meals. And I have a massive bag of mung beans, this will cover me till spring.

[@marystestkitchen]

And you could get a workout in just by making the "tofu" ;-)

[@odettemarillier1297]

Your videos are certainly never boring and yes watching you has been a real game changer of trying out fun , "clean" tofu ❤❤❤

[@deoxyplasmic]

Yeah, mung beans are a no go, it would appear. I would love to see you make fermented "cheese" with rejuvelac or with some other method. I'm sure there are many wonderful nuts, beans, or seeds you can make vegan cheese with.

[@marystestkitchen]

I definitely want to do that series. I'm just holding off while my sense of smell is still super unreliable after covid this past summer.

[@deoxyplasmic]

@@marystestkitchen thanks for responding; as someone who's gone through the same thing, I hear ya. All in good time. I look forward seeing whatever you come up with next! 😊

[@OverCowboy]

Oh yes, the mung beans. Hope they are to be more popular/cheap everywhere soon

[@marystestkitchen]

I wonder if there's a shortage going on. I went to three different grocery stores before I found them! I didn't remember them being this hard to find!

[@OverCowboy]

@@marystestkitchen Yep! That's a shame. They are so convenient, no soaking, short cooking time, not easily burned, they taste nutty... Not good for tofu though.

[@neen42]

I love mung beans! I use them a lot in salads.

[@marystestkitchen]

oh cool! I have really only had them in soups :-)

[@BadgerBishop]

I have that same measuring spoon! My wife uses it for measuring coffee.

[@therunningxfree]

I kinda want to try making my own soy tofu after this. Thank you for another great video Mary! ❤

[@marystestkitchen]

Yes!! It's way easier than trying these non-traditional ingredients :-)

[@diegomcsmithface8790]

I don’t know if you can get them there, but I’m keen to try out field beans or at least that’s what they’re called here in the UK. They’re a relative of the fava and broad bean and they are used a lot for animal feed, but we grow them because they’re a great green manure cover crop and they’re cheap and prolific. I will definitely try them but if you did then I would be so chuffed! Love love love this series.

[@ablacksquare]

Love watching these episodes! I saw two layers and wondered if the first batch was more tofulike. I can agree about lettting the MB rest and trying different options for tofu-ing

[@pokenectionswithprofessorp2979]

Something I recently learned about was using something called 'bentonite' to clear up cloudy liquids. Essentially, bentonite has a negative charge that will bind to the particles in a liquid, causing them to sink faster. I learned about it from a video about making monster energy into wine by the Golden Hive Mead youtube channel. I don't know if it would work the same for helping starch settle, (and whether it causes the protein to settle as well), but you could give it a try! Here's a list of things that appear to be used for clarifying meads: - Bentonite - Sparkloid - Super-Klear KC - Kieselol - Chitosan Another technique that is apparently used in home-made beverage making is 'cold crashing', but this may be too involved for what you're doing. That method involves lowering the temperature to near freezing to cause the liquid to settle quicker.

[@marystestkitchen]

that's interesting. I have heard of that. Not sure if bentonite will bind to the starch or cause a reaction in the protein.

[@pokenectionswithprofessorp2979]

@@marystestkitchen I don't know either. I also don't know what it will do with the starch layer if you'd want to save it, but maybe it'll create a clearer separation between the protein and starch layer.

[@chendrix-materialdesigner]

Have you looked into using amylase to change the starch content of your ingredients??

[@chendrix-materialdesigner]

Whoops just got to the end of the video and you mention it!! I want to see you try it next!

[@wraithofsolidarity]

Cool. I like adding split lentils to pasta at the minute. It gives the pasta texture, like it's cheese or something.

[@marystestkitchen]

Sounds great!

[@ivythay4259]

have you considered oat tofu, or another grain?

[@marystestkitchen]

I have considered it. And based on my experience so far, I really don't want to try! haha But if you get the votes on this, I will have no choice ;-)

[@agneschrismer9946]

Have you made pumfu yet? Raw pepitas make a very tasty tofu. All you have to do is soak drain, blend, and bake. I always add a pinch of salt, it really is good.

[@marystestkitchen]

Yes! :-) If you want to see a version that makes pumfu with the traditional method of making tofu, you can watch here: kzbin.info/www/bejne/hZzHdomVjbeXock

[@blakebrown6031]

Mary, have you considered making chia seed or sunflower seed tofu? Both of these seeds are complete proteins, which may help the curds coagulate.

[@yanitzaruiz5739]

Instead of a siphon hose, have you tried a turkey baster, like a giant pipette?

[@marystestkitchen]

No, I don't have one of those. Honestly, think that would fair worse than my usual scoop method. And much slower as well.

[@amir.granot]

Will almonds tofu?

[@marystestkitchen]

excellent question :-)

[@michaels5705]

Try Amaranth, Quinoa, Buckwheat and Millet.

[@pegz.3959]

I love these videos!!

[@sr-kt9ml]

Sorry if you tried this already but have you thought about using the Bean curds in a vegan poutine?

[@FiXato]

I appreciate your 'mungstrosity' wordplay 😂

[@maghurt]

Layers!

[@marystestkitchen]

If only looks counted in this series ;-)

[@kurosujiomake]

the crumbly texture may indicate that the protein molecules may be too short or not chain like enough, causing them to not really link together like gluten or soybean proteins. Maybe there is a way to chemically alter protein shapes or fortify it with another longer edible polymer?

[@kimberlydrennon4982]

Mary I'm not an academic institution but I feel like your work on this channel should get you some kind of degree in culinary science. Your dedication to one subject is incredible and you have covered the gamut of things within your specific needs. I hope your hard work have led to all kinds of fulfillment and also whatever dietary needs you deal with. Could anyone else write a book on what will and won't tofu? I doubt it. Best of luck to you on your journey. All that said, all I have ever seen done with mung beans is some kind of kimchi or bibimbap so I think those beans might be bread for two purposes

[@Shamazya]

Definitely interested in the eventual third attempt!

[@marystestkitchen]

I think this was the fifth attempt actually 😅

[@hollywebster6844]

Black eyed peas? I can't remember if you have tried to tofuify black eyed peas.

[@marystestkitchen]

Not yet!

[@Trauma-Tea]

I love this channel, it's givven me so many ideas ^o^ Out of curriocity, have you ever considered expanding your recipes into fermentation alla Furu or other fermented tofu varieties?

[@marystestkitchen]

I have! I've done a fermentation vegan cheese series in the past. But I'm holding off on new fermentation videos right now as my sense of smell is still not reliable after getting COVID this past summer.

[@amyamy8177]

#reciperequest i actually have an idea for this series: mixed tofu. Like using pumpkin seed along with like another type of seed or nut to see if that will make the less succesful tofu ingredients succesful. Another cool but possible horrible idea could be nut/seed and lentil/bean mix like hemp seeds and chickpeas or something like that (will it be yummy or gross? and what kinda texture is it?).

[@marystestkitchen]

you and everyone else! :-) all I can say is, please stay tuned

[@amyamy8177]

@@marystestkitchen will do :D

[@Eco_Hiko]

This might be an odd suggestion but I'm oddly curious to see if rainbow tofu can be a thing if a layered tofu is possible

[@TacticalKiwi4862]

i wonder if adding bentonite clay would help wiht the fiber settling???

[@geneard639]

Best I can think of is mixing an enzyme into the milk to break down the Starches. Maybe Amylase? It breaks starches down into simple sugars when heated with water. But for that you would have to talk to a chemist for amounts to be used, or ask for a sketch on how to research the use of Enzymes in the making of non-Soy Tofu. I think with Amylase you would end up with a sweeter Tofu. Possibly far too sweet.

[@marystestkitchen]

Yes perhaps!

[@hannahjimmink8113]

I've been watching way too many video's of you lately... it's just so distracting! Everytime I open KZbin to put on some relaxing work music I see your video's suggested and I just HAVE to watch them... it's so interesting and nice to look at! Thank you!

[@marystestkitchen]

aww :-) thank YOU!

[@272arshan]

have you done pistachio?

[@marystestkitchen]

Not yet! My wallet really does not want to try it haha But if you get the votes, it'll have no choice! ;-)

[@snotrajohnson]

What about dried* (unsweetened) coconut? Might have a dessert-like flavour, though. *Not sure if fresh coconut would work.

[@dpasumarthy]

You could actually make this a crepe batter with the whey, add some chilli and ginger blended into a paste to make it a kind of a dosa we eat! I guess there's soaked rice paste too in the recipe but I'm not so sure. Top it with onions, that elevates the dosas! :)

[@marystestkitchen]

I miss dosa!

[@dpasumarthy]

@@marystestkitchen try this, it's earthy and yum :)

[@marystestkitchen]

@@dpasumarthy sorry, I cannot due to my health needs. I can only live vicariously through you when it comes to high carb foods like dosa 🙂

[@dpasumarthy]

@@marystestkitchen aww 🥲

[@GirishManjunathMusic]

you might be able to cold-flocculate starch by adding food grade alum to fridge-cold milk. admittedly, my memory of food chemistry is vague at best

[@LeeAnnahsCreations]

Never get tired of watching your channel! Can you make O-Higu bean Tofu?

[@marystestkitchen]

Thanks! I had to look up what is o-higu bean. It seems it is variety of local soy in the Okinawa Prefecture. I'm not sure where I would source that.

[@globallyplantbased]

Pistachios? Sesame seeds?

[@mungbean345]

^^^ 🥲 We beans can't expect ourselves to be good at everything. 🤷‍♀️😅 I love your tenacity, though!!! 😄💪

[@marystestkitchen]

I'll never give up on you!

[@mungbean345]

@@marystestkitchen 🤣🤣🤣 You're the best, Mary!

[@ringoffire0]

Wonder if there's a way to get a centrifuge ($$) to separate em in bulk.

[@tulsatrash]

Crush the protein!

[@laurasisson1611]

Maybe once you have done everything for Will It Tofu, maybe you could try Will It Miso? It seems like it would be way harder, but fermentation stuff is really cool.

[@marystestkitchen]

Perhaps when my sense of smell becomes more reliable. Kinda important for fermentation safety 😅

[@margarett_b]

It was so pretty (especially with the geen&white layering) I am actually sad it didn't work out :D

[@marystestkitchen]

me too! But doesn't that give you more ideas? :-)

[@CUB-qy2hj]

Why not refrigerate the milk? Starch should just freeze at the bottom overnight. Also can you try mixing 2 diff milks for the tofu?

[@marystestkitchen]

I take it you commented before watching the whole video because that's not what happened to the milk after an overnight chill 😉

[@miothephysicist278]

Mary have you tried frying it up? Looks like it could be a potential pork belly dupe?

[@marystestkitchen]

It's waaaaay too crumbly

[@nicklachen5060]

i just found this video from my wife; i'm trying to recreate just egg's frozen patties and I think there may be something there. On th package it says just to use mung bean protien (and then cook that, season). Hmm. I think I may need to get one of those tofu presses, and begin testing.

[@marystestkitchen]

After doing all this testing and more, I am convinced that mung bean protein is not actually the key, but just an acceptable protein to base their marketing around. The other ingredients in just egg are more important to create that eggy texture and cooking experience. Check out this video from Sauce Stache: kzbin.info/www/bejne/Y4Gxe4WPqa6Wq8k :-) Good luck with your folded egg project!

[@nicklachen5060]

@@marystestkitchen Agreed. I got some transglutamate coming, but I wonder if that's the key. I plan on making the powder like mr. stache and drying it out. Not sure if the flour he uses is the critical piece tho

[@marystestkitchen]

@@nicklachen5060 he has a previous video where he isolates the mung bean protein using split mung beans too.

[@nicklachen5060]

@@marystestkitchen wow that video is crazy. Turns out i tried to do this a while ago and started that video but never finished it. that one is indepth, but I suspect that's how you do it. Lots of steps though. Not sure if I want to do that much with it just yet...

[@YunxiaoChu]

Try adzuki

[@jayjaymcfly7475]

you can just grind the dry stuff up and then put water in after 😂 makes the process so much easier. By now I regularly grind any kind of legume into powder, add water and tofu it like you do

[@marystestkitchen]

How does that make it easier?

[@jayjaymcfly7475]

@ no soaking over night and no messy blending. Just grind the legumes and add water to it and whisk it in a big bowl. I just say it saves you the preparation and the Wohle use of the blender. I found this to be more doable, after having used your approach several times. Only I am not sure if the wet blending gets more protein in the water, I have not side by side tested it yet. However, you opened a whole new world with your tofu series, thanks, I’m getting a little more plantbased everyday 😊

[@jayjaymcfly7475]

@@marystestkitchen sorry the smiley was not meant to offend you

[@marystestkitchen]

@@jayjaymcfly7475haha dude, that does NOT sound like less work. Just different work. Might try it for funsies though. Thanks for sharing 🙂

[@jayjaymcfly7475]

@ oh yes just grind your legumes dry in a spice blender. Then put the powder in a bowl, add water and you have your protein stock :)

[@snehasaboo1377]

I would love to see tofus with more than one lentil or bean or nut. Lets see how it goes 😁

[@arthurmorais4898]

Cashew nuts tofu might be interesting.

[@ainsleemcnamara7514]

I'd be so curious if it's possible to tofu-ify a high-protein vegetable like spinach or collard greens 🧐

[@marystestkitchen]

Apparently it is possible to isolate the protein. Problem is the amount one would need. Not super practical in the city.

[@the_feed_creature]

How do you clean your nut milk bag?

[@marystestkitchen]

First rinse all debris out from both sides, then scrub it with a bit of dish soap. Hang to dry.

[@ladyflimflam]

@@marystestkitchenI find that I need to use unscented dish soap for cleaning my nut bag. I can still taste the dawn after several rinses. Your milage may vary.

[@marystestkitchen]

@@ladyflimflam I don't find that to be the case. And I'm pretty sensitive to smells!

[@ames522]

Lupini beans would be interesting!

[@marystestkitchen]

There's been a couple episodes with lupini. Here's the latest: kzbin.info/www/bejne/l5mam52aZcp8fck

[@ivacheung792]

Will urad tofu?

[@marystestkitchen]

I had to look that up! Urad bean is also called black gram. The split version is actually white lentil! I'm not sure where I can buy it though.

[@Mustard_Mann]

@@marystestkitchen i’ve seen it on costco but i’m not sure if its available in Canada

[@jenniferfahnestock450]

@@ivacheung792 this!

[@GYOJIBOT]

Definite candidate for centrifuging. "How To Cook That" has a vegemite video which features a homemade centrifuge using a washing machine's spin cycle, but that's obviously less than ideal and risky.

[@marystestkitchen]

haha I'm not about to risk my laundry machine

[@spencerbookman2523]

This seems like a good candidate for a food centrifuge. Unfortunately, even the countertop models are pretty expensive...

[@marystestkitchen]

yes they are way out of the budget :-(

[@TarotLadyLissa]

If you haven’t already done so, adzuki beans would be interesting. Maybe make a dessert with it!

[@marystestkitchen]

mmm I love a red bean dessert so red bean tofu would be sooo interesting

[@TarotLadyLissa]

@@marystestkitchen i love red bean desserts too!

[@newfarmeronline]

kzbin.info/www/bejne/oWqleoOqopeZkNUsi=i2pR4iK9-P_RiuMn I learned to make mung bean tofu from this clip, i hope it s can helps you

[@marystestkitchen]

Unfortunately that type of "tofu" is too high carb and starchy to substitute for real soy tofu in many recipes. I purposely avoid that type of low protein jelly in this series and, personally, for my medically restricted diet.

[@Unwillkurlich]

Waiting for stinging needles seed tofu. Quite high in protein

[@marystestkitchen]

Not an easy thing to get here.

[@ayoolaaishah]

Will Bambara beans tofu??

[@pattheplanter]

I curdled liquidised alfalfa sprouts once but, as they contain no oil, I just got a lump of uninteresting protein.

[@marystestkitchen]

I've been reading about people isolating protein from leafy greens and your experience really reminds me of that

[@myypca6097]

🌱When you sprout your mung beans, what kinds of things do you make with them other than adding them to salads, stir fries or making egg foo young? 🌱

[@jeremiahbullfrog9288]

I wonder if some amylase enzyme would dissolve the starch, into simple sugars that drain away easily!

[@jeremiahbullfrog9288]

Glad you brought it up at the end .. looking forward to your future updates

[@michelebartholome7798]

i wonder if you combined this with pumkin seed milk? since that coagulates on its own.

[@AA-mm6wu]

Have you tried pinto beans yet? That would be interesting to see if they tofu. Kidney might be another one as well.

[@marystestkitchen]

Ah yes! Both are covered in this episode of will it tofu: kzbin.info/www/bejne/m16wXo2hqblpsJo

[@AA-mm6wu]

@@marystestkitchen Ah, darn. What about butter beans or have you already done those?

[@cutekitten4395]

well, that's unfortunate but you tried your best!

[@shastriroopchand1245]

Will Senzu beans tofu

[@stevencottonwood4319]

If it doesn't work, make chili 😂

[@danc6167]

Ogre tofu has layers

[@marystestkitchen]

😅

[@amberl2639]

I bet pinto beans would taste good... if they tofu. 😊

[@marystestkitchen]

Ah! That I can satisfy your curiosity on that one. Will pinto beans tofu: kzbin.info/www/bejne/m16wXo2hqblpsJo

[@whattheheckisthisthing]

Corn!

[@Erin_Wilson_Studios]

I'm disappointed :( Mung beans are easy to find and cheap in Iraq. Ah well...on to the next.

[@marystestkitchen]

For now, I give up! But I still have hope!

[@Erin_Wilson_Studios]

@@marystestkitchen Not disappointed in you!! Nothing but gratitude over here.

[@crazyspider17]

you should buy a centrifuge. (for dealing with the starch)

[@marystestkitchen]

lol that is way out of budget for these videos

[@ShmingsThings]

@@marystestkitchen I imagine there's an extremely high potential for a messy kitchen disaster, but perhaps a large salad spinner could play the role of centrifuge for far less cost (though correspondingly less power as well)

[@polemeros]

"Will GREEN Mung Beans TOFU?" That is not an English sentence. It lacks a verb.

[@marystestkitchen]

And yet everyone knows what I mean ;-)

[@johannesgutenburg9837]

did you really need to use an AI generated image for the spring rolls? were there no pictures available? come on at least try a little bit.

[@marystestkitchen]

lol I tried a lot. You have no idea.